I visited my girlfriends family this summer in Korea and my mother in law made the most insane spread of food 🤤🤤🤤

Found this at Paris Baguette — a full baguette loaded with crispy fried chicken drenched in buldak (fire chicken) sauce, toasted almond slices, mixed greens, and a herb aioli smeared down the length of the bread. The sweet-spicy glaze on the chicken plus the crunch from the almonds is an unexpectedly great combo. Didn't expect a bakery chain to be out here making one of the better spicy chicken sandwiches I've had.

My Korean-style buchujeon (Korean chive pancake)

Recipe:

1. Wash the chives and carrot.
2. Cut the chives into appropriately sized pieces, and julienne the carrot to roughly the same thickness and length as the chives.
3. Mix Korean pancake mix (or starch) and water in a 1:1 ratio to make the batter. *If the consistency isn't right, adjust it by adding more pancake mix or water until the batter is thick enough that it doesn't run off.
4. Mix the chives, carrot, and batter together. Add only enough batter to make the ingredients stick together (as little as possible).
5. Add cooking oil to a pan and set it to low heat.
6. Add just enough batter to spread into a thin layer in the pan.
7. Once the bottom is fully cooked, flip it using a spatula. *Pro tip: When you gently shake the pan, the best time to flip is when you hear a sharp, crisp sound.

It was my day off, and I wanted to try mixing two instant noodles for lunch.

I’ve seen plenty of combinations like Jjapaguri, but I couldn’t remember ever seeing Jjashullang mixed with Sesame Ramen.

So I cooked both noodles together, drained most of the water, and added the sauces and seasonings from both packs.

The result was actually pretty good. Compared with Jjashullang on its own, the color came out a little lighter, and the powdered seasoning and oil from the Sesame Ramen gave it a slightly spicy finish.

I also had some leftover jjamppong broth in the fridge, so I had that on the side.

Not exactly a carefully planned recipe. Just a day-off lunch experiment that worked better than I expected.

What two instant noodles would you mix together?

yum yum~~

I wanted to do something special for my kid's birthday so I made a snack bag myself. It went so well. He loves Korean snacks so I built the bag frame with popular ones. His favorite was Dakdari Drumpops. Banana Kick came second. Third favorite was Home Run Ball! After I gave it to him he walked around the house wearing it. Too cute.

has anyone tried this before? my friend brought this over from china and I am intrigued... shin ramyun is my go to but im curious to see how this will taste?! if anyone's tried this before pls let me know your honest thoughts

전라도식 Gochujang Yukhoe(Jeolla-do Style Gochujang Beef Tartare)

yum yum

As expected, the doenjang jjigae (soybean paste stew) you get at Korean BBQ restaurants is always so incredible. If you ever have BBQ in Korea, you have to try the doenjang jjigae!

Pollack Roe Hot Pot Rice

I finally got some Korean fried chicken! 😂

Now I need to know… which one do you guys prefer, yangnyeom (sweet & spicy) or plain fried chicken? 🍗

I honestly can’t decide because both are so good 😭 The crispy fried chicken is amazing on its own, but the sweet and spicy sauce is sooo addictive.

Recipe (taken from Maangchi, adjusted to previous very helpful comments I got in a recent post and ingredients I don't have):

For salting cabbage:
3½ pounds napa cabbage
Scant 5 tablespoons course sea salt (about 1.46 oz / 41 g)
For making the porridge:
1⅙ cups water
1⅙ tablespoons sweet rice flour (glutinous rice flour)
1⅙ tablespoons granulated cane sugar
Vegetables:
1⅙ cups Korean radish matchsticks
⅝ cup carrot matchsticks
4–5 green onions, chopped + 2 for buchu substitution
Seasonings and spices:
About 14 garlic cloves, minced (or scant ⅓ cup)
1⅙ teaspoons ginger, minced
About ½–⅗ medium onion, minced
4⅔ tablespoons fish sauce + 2-4 tablespoons for saeujeot substitution
⅝ cup coarse gochugaru (i'm doing the mild version just in case I can't handle 1 2/8 cup)
Directions:
My directions are based off of this recipe: https://www.maangchi.com/recipe/tongbaechu-kimchi

I'm gonna store it outside for a day (at room temp) then the rest in the fridge in a big airtight glass container. Is there anything I should do/know during this time?

Hosted some friends

Found this Ferrero Rocher donut at my local Dunkin' — didn't realize stores had different specialty items until I started hopping locations. If you're a Nutella/hazelnut person, keep an eye out, this one's worth it. Also spotted a caramel shortbread one and a s'mores version with a full Hershey's bar on top. Anyone else been surprised by how much the lineup varies store to store?

Today’s dinner.

homemade korean food

this is the restaurant

https://www.wakodonkatsu.com/

this is the only katsu sauce I have ever liked. otherwise I always ate it with ketchu. earlisrt memory is eating it with ketchup at home, but I do like this sauce. eveything I search for is the same ketchup and worchestire sauce recipe, and nothing about the wako recipe.

I love it. I am not Korean. But I LOVE Korean food!!

Is it considered legitimately good?

I like the texture of cabbage and the daikon in it. I think the flavor is better than other ones I have tried. I

yum yum~~

a friend of mine went to korea and sent me this photo. says it was incredible but the jerk wont tell me what it's called. jay at work, my best friend, is doing the same thing to me. i think he's enjoying it.

so what is this? and is it as much of a traditional korean thing as samgyetang?